Pan-fried Chimichangas!
These baked vegan Chimichangas are a healthier twist on the traditional deep fried burrito. A large flour tortilla is filled with pinto beans, brown rice, veggie crumbles, and topped with the most delicious creamy green chili sauce this side of the border!
Yield: 2
Materials
- 2 large Flour tortillas
- 1 tbsp Avocado oil
- fill with Seasoned rice
- Chili Lime Seitan You can use tofu or tempeh as well
- Grilled peppers
- Corn and onion
- Mixed beans
Top with:Cashew ‘crema’Avocado / GuacamoleSalsa (red or green)
Instructions
- Heat up tortilla for 20 seconds in the microwave to soften (for easier folding), then layer desired fillings in the middle, but do not not overstuff the burrito.
- Roll up tightly, and don’t forget to tuck in the sides.
- Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
- Top with crema, guacamole and/or salsa, and enjoy!
- Serve with:Remaining rice, Baked tortilla chips,Tomatoes, Cilantro, Jalapeños, Limes
Notes
For the seasoned rice I cook 1 cup of rinsed brown rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
Cashew crema: 1/2 cup soaked cashews, 1/4 cup plant based yogurt, a splash of plain plant milk, lime juice, salt. Blend until smooth.
Cashew crema: 1/2 cup soaked cashews, 1/4 cup plant based yogurt, a splash of plain plant milk, lime juice, salt. Blend until smooth.